Description
A creamy, hearty chowder featuring sausages, potatoes, and vegetables, perfect for cold winter nights.
Ingredients
- 1 tbsp olive oil
- 400 g sausages, any flavor
- 1 onion, chopped
- 2 stalks celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- ½ tsp dried thyme
- 3 tbsp plain/all-purpose flour
- 750 ml chicken or vegetable stock
- 2 bay leaves
- 100 g wild rice
- 3 medium potatoes, peeled and cubed
- 375 ml single/light cream or half-and-half
- Salt, to taste
Instructions
- Heat olive oil in a large soup pot. Remove the sausage from its casing, crumbling it into the pot. Cook until golden and fully cooked, then transfer to a plate.
- In the same pot, add chopped onion, celery, and sliced carrots. Cook over low heat for about 10 minutes, stirring occasionally. Add minced garlic and thyme, cooking for another 30 seconds until fragrant.
- Sprinkle the flour over the sautéed vegetables. Stir to form a paste, cooking for 2-3 minutes. Return the cooked sausage to the pot, mixing well.
- Gradually pour in a little stock, stirring constantly to combine with the roux. Once smooth, add the remaining stock, bay leaves, and wild rice. Bring to a gentle simmer and cook over medium heat for 30 minutes.
- Add cubed potatoes to the pot. Cook for an additional 15 minutes or until both the rice and potatoes are tender.
- Stir in cream and season with salt, adjusting to taste. Warm through and carefully remove from heat.
- Garnish with fresh parsley and serve hot.
Notes
For extra creaminess, blend a portion of the chowder before adding cream. Can be served with crusty bread or rolls.
